Tesco offer - NO LONGER VALID - page 64 *

thumbnail - Tesco offer  - Sales products - ginger, gingerbread, Cook's, eggs, strips, bicarbonate of soda, cane sugar, icing sugar, flour, ground ginger, spice, syrup, lemon juice, bag, brush, pipe, lid, spoon, saucepan, baking paper, baking tray, gift box, ribbon. Page 64.
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Serves 30 (makes 2 boxes with people) freeze unbaked dough Takes 2 hrs 40 mins plus chilling, cooling and setting Cost per serve 46p 275g golden syrup 400g soft light brown sugar 400g unsalted butter 1 lemon, zested 4 tsp ground ginger 2 tbsp mixed spice 2 tsp bicarbonate of soda 1kg plain four, plus extra for dusting 1 large egg, lightly beaten For the icing 300g icing sugar 1 large egg white, lightly beaten 1 tsp lemon juice To decorate 250g red fondant icing 2-3 tbsp silver pearls 1 tbsp red velvet dusting COOK’S TIP Keeping the dough on the nonstick baking paper you rolled it out on stops it losing its shape when you move it around. 62 1 Put the golden syrup, sugar, butter, lemon zest, ginger and mixed spice in a large saucepan. Stir gently over a low-medium heat until the sugar has dissolved. 2 Turn up the heat and bring briefly to the boil. Remove from the heat and tip in the bicarb; the mixture will froth. Beat briefly to combine, then set aside to cool for 15 mins. 3 In batches, fold the flour into the cooled mixture. Beat in the egg, scrape the dough onto a lightly floured surface and knead for 1 min. Wrap in clingfilm and chill for 1 hr. 4 Cut out a 14cm and an 18cm square template on thick paper or card. Roll out the gingerbread between sheets of nonstick baking paper to 4mm thick. Using the templates, cut out 6 small and 6 large squares of gingerbread and transfer to lined baking trays (see tip, left). Put in the freezer for 5 mins to firm up. Remove 3 of the smaller squares from the freezer, cut out decorations (see pic A, right), then return to the freezer for 5 mins. 5 Meanwhile, use the remaining dough to cut out gingerbread people or other shapes around 8cm long. Transfer these to a lined baking tray and freeze for 5 mins. 6 Preheat the oven to gas 5, 190°C, fan 170°C. Bake in batches – the dough squares for 12-14 mins and the gingerbread people for 6-8 mins – until golden brown at the edges. Leave to cool and set for 5-10 mins on the trays, then transfer to wire racks to cool completely. 7 Once the gingerbread is completely cool, sift the icing sugar into a bowl and add the beaten egg white and lemon juice. Use an electric hand mixer to whisk on a low speed for 2-3 mins until smooth and spreadable (B). Add 1-2 tsp water and whisk for 3-4 mins to stiff peaks. Spoon about half the icing into a piping bag fitted with a medium (8mm) round nozzle. 8 To assemble, pipe icing along 2 edges of a small square placed flat on a work surface. Start sticking the other sides onto this piece (C). When assembling the small box, don’t stick the lid down on top – keep it loose. Repeat for the large gift box, this time completing it with more icing and its lid. Set aside for at least 2 hrs to set hard. 9 Spoon the remaining icing into a piping bag fitted with a small (5mm) star nozzle, then pipe rows of stars to cover the edges (D). Pipe decorations onto the sides of the smaller box, and eyes and buttons on the gingerbread people. Use a little red fondant and silver pearls to decorate the boxes and people. 10 To make the ribbon, roll out red fondant to 5mm thick and 30cm long. Cut into 4 x 2cm-wide strips (E). Brush one side lightly with cold water, then carefully stick to the large box, starting at the base and joining each piece at the top in the centre to create a ribbon effect. Cut away any trimmings, then RECIPE MIMA SINCLAIR PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN G I N G E RB RE A D G I F T B OX E S

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